Entree: Marshall Islands – Ika Mata (Raw fish in coconut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh firm white fish or tuna (sushi-grade), cut into 1/2 in (1 cm) cubes
- 1 cup (240 ml) fresh coconut milk (or canned unsweetened coconut milk)
- Juice of 4 limes, approx. 1/2 cup (120 ml)
- 1/2 medium red onion, thinly sliced, approx. 2 oz (60 g)
- 1 small cucumber, peeled, seeded and diced, approx. 6 oz (170 g)
- 1 medium ripe tomato, seeded and diced, approx. 5 oz (140 g)
- 2 green onions, thinly sliced
- 1 small hot chile (bird's eye or jalapeño), seeded and finely chopped (optional) (estimated seeded jalapeño weight: 0.53 oz (15 g); catalog median)
- 1 tsp (5 g) sea salt, or to taste
- 1 tbsp (15 ml) coconut cream (optional, for richer finish)
- Freshly ground black pepper to taste
- Handful of fresh cilantro or local herbs, chopped (optional)

Show original ingredient measurements

- 1 lb (454 g) fresh firm white fish or tuna (sushi-grade), cut into 1/2 in (1 cm) cubes
- 1 cup (240 ml) fresh coconut milk (or canned unsweetened coconut milk)
- Juice of 4 limes, approx. 1/2 cup (120 ml)
- 1/2 medium red onion, thinly sliced, approx. 2 oz (60 g)
- 1 small cucumber, peeled, seeded and diced, approx. 6 oz (170 g)
- 1 medium ripe tomato, seeded and diced, approx. 5 oz (140 g)
- 2 green onions, thinly sliced
- 1 small hot chile (bird's eye or jalapeño), seeded and finely chopped (optional) (estimated seeded jalapeño weight: 15 g; catalog median)
- 1 tsp (5 g) sea salt, or to taste
- 1 tbsp (15 ml) coconut cream (optional, for richer finish)
- Freshly ground black pepper to taste
- Handful of fresh cilantro or local herbs, chopped (optional)

Instructions

1. Cube the fish into uniform 1/2 in (1 cm) pieces and place in a glass or ceramic bowl; sprinkle with salt and toss gently.
2. Pour the lime juice over the fish so pieces are largely submerged; cover and refrigerate 15–30 minutes until the fish firms and turns opaque from the acid (timing depends on fish thickness and personal preference).
3. While the fish marinates, prepare vegetables: thinly slice the red onion, dice cucumber and tomato, slice green onions, and chop chile if using.
4. Drain off most of the lime juice (leave a little for brightness), then fold the coconut milk and coconut cream (if using) into the marinated fish to coat evenly.
5. Add the sliced onion, cucumber, tomato, green onions, and chopped chile to the fish; season with a little additional salt and black pepper, and stir gently to combine.
6. Chill for another 10–20 minutes to let flavors meld, garnish with chopped cilantro or local herbs if desired, and serve cold as a central island entree accompanied by steamed breadfruit, tapioca, or rice.